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Lamb and Lentil Soup Recipe

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This recipe for Lamb and Lentil Soup is from The Sager Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 1 1/2 lb. cracked lamb shank
6 c. water
1 c. sliced celery
1 c. sliced carrots
2 leeks, sliced
1 (14 oz.) can chicken broth
Dried parsley flakes
1 tsp. dried rosemary, crushed
3/4 c. uncooked lentils, rinsed
1/2 tsp. salt
Cracked pepper to taste
Directions:
Directions:
In a large stock pot combine lamb, water, 1/2 the carrots, 1/2 the celery, and 1/2 the leeks. Cover, bring to a boil, and simmer 3 to 4 hours or until lamb is tender. Add remaining ingredients. Bring to a boil and cook until lentils are tender.
Personal Notes:
Personal Notes:
Note from Jo Spindle: we use leftover Easter lamb

 

 

 

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